If you’re a fan of classic chicken pot pie but want something quicker and easier for a weeknight dinner, this Chicken Pot Pie Pasta is about to become your new favorite comfort food! Imagine everything you love about a creamy, hearty pot pie—tender chicken, mixed vegetables, and a savory, rich sauce—all tossed with pasta instead of being tucked into a pie crust. It’s cozy, satisfying, and comes together in just 30 minutes!
This dish combines the nostalgia of chicken pot pie with the convenience of a one-pot pasta meal. It’s a true crowd-pleaser, perfect for busy weeknights, family dinners, or even meal prep. You’ll love how the pasta soaks up the creamy sauce, turning every bite into a warm, comforting hug. And the best part? You don’t need any fancy ingredients or skills—just a big pot, a handful of pantry staples, and a little love.
Let’s skip the oven and dive into this creamy, cheesy, and downright delicious Chicken Pot Pie Pasta!
Ingredients
Here’s what you’ll need to make this one-pot pasta dish:
Main Ingredients
- 8 ounces short pasta (penne, rotini, or bowtie pasta work best)
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced (rotisserie chicken is perfect)
- 1 ½ cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk (or heavy cream for extra richness)
- 1 teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- ½ cup grated Parmesan cheese
- ½ cup shredded sharp cheddar cheese
Optional Garnish
- Fresh parsley, chopped
- A sprinkle of extra Parmesan cheese
Instructions
Here’s how to make this creamy Chicken Pot Pie Pasta from start to finish in just one pot:
1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook it 1–2 minutes less than the package directions (it will finish cooking in the sauce).
- Drain the pasta, reserving about ½ cup of pasta water for later use. Set the cooked pasta aside.
2: Sauté the Aromatics
- In the same pot, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes, until soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds, until fragrant.
3: Add the Chicken and Vegetables
- Add the cooked, shredded chicken to the pot, along with the frozen mixed vegetables. Stir everything together and let it heat through for 2–3 minutes.
4: Make the Creamy Sauce
- Sprinkle the flour over the chicken and vegetable mixture, stirring to combine. Let it cook for about 1 minute to eliminate any raw flour taste.
- Slowly pour in the chicken broth while stirring constantly to avoid lumps. Once the broth is incorporated, add the milk and stir until smooth.
- Season the sauce with dried thyme, salt, black pepper, and garlic powder (if using). Let the sauce simmer for 3–4 minutes, until it thickens slightly.
5: Combine Everything
- Add the cooked pasta back to the pot and stir it into the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Stir in the Parmesan cheese and sharp cheddar cheese until melted and creamy. Taste and adjust seasoning if needed.
6: Garnish and Serve
- Remove the pot from the heat and sprinkle the dish with chopped parsley and a little extra Parmesan cheese for garnish.
- Serve the Chicken Pot Pie Pasta warm and enjoy its cozy, creamy goodness!
Tips
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken. It’s tender, flavorful, and makes this dish come together in a flash.
- Thicken the Sauce: If you want an even thicker, creamier sauce, you can add a splash of heavy cream or a bit of cream cheese while simmering.
- Adjust Vegetables: Feel free to swap or add your favorite veggies. Fresh spinach, sautéed mushrooms, or diced bell peppers all work beautifully in this dish.
- Pasta Choice: Short pasta like penne, rotini, or bowtie is ideal because it holds onto the sauce, but feel free to use whatever pasta you have on hand.
- Cheese Variations: Add a mix of cheeses for extra flavor. Gruyère, mozzarella, or a sprinkle of white cheddar makes the sauce even more indulgent.
Storage Instructions
Refrigeration:
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating:
- To reheat, add a splash of chicken broth or milk to keep the pasta creamy. Warm it over low heat on the stovetop or microwave in 30-second intervals, stirring in between.
Freezing:
- While pasta dishes with cream sauces can sometimes separate, this one freezes well if stored properly. Allow the pasta to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months.
- To thaw, place it in the refrigerator overnight, then reheat gently with a splash of broth or milk.
Variations
- Creamy Bacon Chicken Pot Pie Pasta: Stir in crispy bacon crumbles for a smoky, savory twist.
- Spicy Kick: Add a pinch of red pepper flakes or a few dashes of hot sauce for a bit of heat.
- Vegetarian Version: Skip the chicken and use veggie broth instead of chicken broth. Add extra vegetables like mushrooms, zucchini, or spinach.
- Dairy-Free Option: Use unsweetened almond or oat milk instead of regular milk and dairy-free cheese alternatives. The sauce will still be creamy and delicious.
- One-Pot Shortcut: To make this truly a one-pot dish, cook the pasta directly in the sauce. Add extra chicken broth to accommodate the pasta as it absorbs liquid.
Nutrition Details
Here’s the approximate nutritional breakdown per serving (based on 6 servings):
- Calories: 420
- Protein: 28g
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 4g
- Sugar: 6g
- Sodium: 600mg
(Note: Nutrition may vary based on specific ingredients or substitutions.)
FAQ
1. Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey works perfectly in this dish, especially around the holidays.
2. What type of pasta works best for this recipe?
Short pasta like penne, rotini, bowtie, or shells are great because they hold the sauce well. However, any pasta shape you have on hand will work.
3. Can I use fresh vegetables instead of frozen?
Yes! If using fresh veggies, chop them small and sauté them with the onions to ensure they cook through.
4. How do I make this dish gluten-free?
Simply use gluten-free pasta and replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce.
5. Can I skip the cheese?
The cheese adds creaminess and flavor, but you can omit it if needed. For a dairy-free version, use nutritional yeast for a cheesy flavor without actual cheese.
Warm, creamy, and packed with all the flavors of classic chicken pot pie, this Chicken Pot Pie Pasta is comfort food at its best. It’s easy to make, customizable, and perfect for feeding a hungry family. Enjoy every cozy bite! 🍲✨